Almond Tartlets

Why You’ll Love This Recipe

These tartlets are a showstopper, with layers of deliciousness in every bite. The almond flour crust provides a nutty, buttery base, while the raspberry jelly offers a refreshing contrast to the richness of the ultra-vanilla pastry cream. The pastry cream is silky and smooth, infused with real vanilla for that perfect, creamy texture. These tartlets are not only a treat for the taste buds but also for the eyes with their stunning presentation.

Ingredients

For the Almond Tartlets:

• 200g almond flour
• 100g unsalted butter, softened
• 75g granulated sugar
• 1 egg
• 1/2 tsp almond extract

For the Raspberry Jelly:

• 200g fresh raspberries
• 50g granulated sugar
• 1 tbsp lemon juice
• 1 1/2 tsp powdered gelatin

For the Ultra-Vanilla Pastry Cream:

• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Almond Tartlets:

1. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Beat in the egg and almond extract until well combined.
3. Gradually add the almond flour and mix until a dough forms.
4. Press the dough into individual tartlet molds, covering the bottom and sides evenly.
5. Prick the bottoms of the tartlet shells with a fork and chill in the refrigerator for 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake the tartlet shells for 12-15 minutes, or until lightly golden. Allow to cool completely.

Make the Raspberry Jelly:

1. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices.
2. Strain the raspberry mixture through a fine mesh sieve to remove seeds.
3. Sprinkle the gelatin over the raspberry liquid and let it sit for 5 minutes to bloom.
4. Heat the raspberry mixture again until the gelatin dissolves completely. Remove from heat and let cool slightly.

Prepare the Ultra-Vanilla Pastry Cream:

1. In a saucepan, heat the milk and vanilla bean (seeds and pod) over medium heat until steaming.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in the butter and vanilla extract until smooth. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until cold.

Assemble the Tartlets:

1. Spoon a layer of raspberry jelly into each cooled tartlet shell.
2. Top with a generous dollop of ultra-vanilla pastry cream.
3. Chill the assembled tartlets in the refrigerator for at least 1 hour before serving.

Servings and Timing

• Servings: Makes 8 tartlets
• Prep time: 30 minutes
• Cooking time: 15 minutes
• Chilling time: 1 hour
• Total time: 1 hour 45 minutes

Variations

• Berry Mix Jelly: Swap out the raspberries for a mixed berry blend to create a different flavor profile.
• Chocolate Almond Tartlets: Add a layer of chocolate ganache over the almond tartlet shells before filling with raspberry jelly and pastry cream.
• Vegan Version: Use a plant-based butter and substitute the egg yolks with a vegan egg replacer, like aquafaba or cornstarch.

Storage/Reheating

• Storage: Store the tartlets in the refrigerator for up to 2-3 days. Keep them covered to prevent the pastry from drying out.
• Freezing: These tartlets are best enjoyed fresh, but the almond crust and raspberry jelly can be prepared ahead of time and frozen separately.

FAQs

Can I use frozen raspberries for the jelly?

Yes, frozen raspberries work well too. Just be sure to thaw them before using.

How can I make the pastry cream smoother?

Ensure you cook the pastry cream over medium heat and stir constantly to avoid curdling.

Can I make the tartlets in advance?

Yes, the tartlet shells and pastry cream can be made in advance. Assemble the tartlets just before serving.

Can I use a different extract for the crust?

Yes, you can use vanilla extract or even lemon extract for a different twist on the almond flavor.

What if my raspberry jelly doesn’t set?

If the jelly is too runny, you can add a little more gelatin and gently reheat it until it thickens.

How do I prevent the pastry cream from forming a skin?

Cover the surface of the pastry cream with plastic wrap directly to prevent it from forming a skin while chilling.

Can I make this a larger tart instead of individual ones?

Yes, you can use a larger tart pan and adjust the baking time for the almond crust.

How can I make the jelly more tart?

Increase the amount of lemon juice or add a bit of citric acid to enhance the tartness.

Can I use a store-bought pastry cream for this recipe?

You can, but homemade pastry cream adds a richer, fresher taste that enhances the overall flavor of the tartlets.

What other fruits can I use for the jelly?

In addition to raspberries, you can use strawberries, blackberries, or even peaches to make a delicious fruit jelly.

Conclusion

These Almond Tartlets with Raspberry Jelly and Ultra-Vanilla Pastry Cream are an elegant, indulgent dessert that will impress at any gathering. The combination of almond crust, tart raspberry jelly, and creamy vanilla pastry cream creates a perfect balance of flavors. With a bit of patience and the right ingredients, you can enjoy this decadent treat that’s as delightful to eat as it is to look at.

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